Roasted Vegetable Puree Mac and Cheese

Recipe by Lalaloula
READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • For the vegetable puree
  • 5
    small kohlrabi, peeled and diced
  • 2
    medium onions, quartered
  • 1
    teaspoon oil
  • For the sauce
  • 34
    cup soymilk (or other non-dairy milk)
  • 12
    cup water (use the water from the pasta, it helps with the binding)
  • 14
    teaspoon sage, dried
  • 14
    teaspoon rosemary, dried
  • 14
    teaspoon garlic powder
  • 14
    teaspoon paprika
  • 18
    teaspoon black pepper
  • salt (I use about 1/8 ts)
  • Additional Ingredients
  • 200
    g whole wheat pasta, cooked al dente and drained (I use fussili)
  • 50
    g cheese, grated (I like to use a smoky one)
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DIRECTIONS

  • First make your roasted vegetables: Toss kohlrabi and onion with oil and spread out on a paper-lined baking sheet. Roast in the preheated oven at 190°C/375°F for 30 minutes.
  • Transfer to a big bowl and combine with the spices/herbs, milk and reserved pasta water. Puree (I used my hand-held blender). It should have the consistency of yogurt.
  • Combine with cooked pasta and spread in a casserole dish. Sprinkle with cheese.
  • Bake in the preheated oven at 190°C/375°F for 25 minutes or until nicely browned and bubbling.
  • Enjoy!
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